Hot Soups for Cold Days

December 28, 2013

Jess DeGuzman, Executive Chef at Sunda, came into our ABC 7 Eyewitness News studio to show us a delicious recipe for Oxtail Arozz Caldo.

Chef Jess' Recipe: Oxtail Arozz Caldo

Arroz Caldo (rice porridge)
1 tbspn oil
1 medium onion
2 cups sticky rice
1 qt chicken stock
1 tbspn ginger (minced)
2 tbspn garlic (minced)
1 tbspn fish sauce
1 cup bok choy (julienned)
1 cup carrots (julienned)

Sauté onion in stock pot
Add garlic and uncooked rice and toss
Add fish sauce, ginger and chicken stock
Cover and bring to a simmer
Bring to medium low heat and continue to stir
Check rice for tenderness add water if it gets too thick
Season with salt and pepper
When rice is cooked hold it at low heat until served

Peanut Sauce
12 tablespoons creamy peanut butter
2 tablespoons tahini
2 tablespoons miso
8 tablespoons mirin
1 tablespoon chopped green onion
1 teaspoon fish sauce
1 teaspoon garlic, grated
1 teaspoon fresh ginger, grated
2 teaspoon sambal olek
1 teaspoon shrimp paste
2 cup coconut milk

Combine all the ingredients in a food processor or blender.
Blend until smooth.
Add water to get a loose consistency and set aside.

You can make this peanut sauce ahead of time and keep it in the refrigerator for up to 1 week.

Braised Oxtail
1 tablespoon olive oil
4 lbs oxtail, cut into 2 inch pieces
1/4 cup rice wine vinegar
5 to 6 cups beef stock

Season oxtail with salt and pepper
Heat the oil in a large pot over high heat.
Sear sides 3 to 4 minutes until well browned. Add the rice wine to deglaze the pan.
Add the beef stock so that the oxtail is completely covered. Bring to a boil and skim off any foam that rises to the surface.
Cover and reduce the heat to a simmer.
Cook the oxtail for 2-1/2 -3 hours until the oxtail meat is very tender and easily pulls away from the bone.
Set aside on stove on low heat until ready to serve

To Plate:
Add oil to a sauté pan and cook eggplant and green beans for 2 minutes.
Add peanut sauce to pan. Add water or chicken stock if sauce gets too thick.
Add oxtail to peanut sauce and coat with sauce.
Place arroz caldo in bowl and top with oxtail pieces
Put eggplant and green beans on the side
Garnish with fried garlic, scallions
Top with carrots and julienned bok choy

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